This delightful dessert combines the rustic charm of cornbread with the juicy, sun-kissed sweetness of ripe peaches, creating a dish that is both comforting and reminiscent of home.
Ingredients
Scale:
4 cups Fresh peaches, peeled and sliced
1 cup Sugar
1 cup Cornmeal
1 cup All-purpose flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1 cup Milk
2 large Eggs
1/2 cup Butter, melted
1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
In a large mixing bowl, combine the sliced peaches with 1/2 cup of sugar. Set aside for about 15 minutes to allow the juices to release.
In another bowl, whisk together the cornmeal, flour, baking powder, and salt.
In a separate bowl, mix together the milk, eggs, melted butter, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Pour the peach mixture into the prepared baking dish, spreading it evenly. Then, pour the cornbread batter over the peaches, ensuring it covers them completely.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the cornbread comes out clean.
Once baked, remove from the oven and let it cool for about 10 minutes before serving.
